Spinach and Mushroom Quesadillas

    Spinach and Mushroom Quesadillas


    212 people made this

    About this recipe: Tortillas filled with cheddar cheese, portabello mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

    Serves: 4 

    • 280 g chopped spinach
    • 275 g shredded Cheddar cheese
    • 30 g butter
    • 2 cloves garlic, sliced
    • 2 portobello mushroom caps, sliced
    • 4 (10 inch) flour tortillas
    • 15 ml vegetable oil

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Chop the spinach or silverbeet into 2cm strips and steam until it wilts then squeeze out excess moisture. Set aside in a colander.
    2. Sprinkle all the cheese across one side of each tortilla. Place tortillas - cheese side up - under the grill, and grill 5 minutes, or until cheese is melted.
    3. Melt the butter in a frypan over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
    4. Heat oil in a separate frypan over medium heat. Place quesadillas in the frypan one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

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